Sauerkraut Salad, Brussels Sprouts Salad, Cucumber and Strawberry Salad, Spinach and Pear Salad

Sauerkraut Salad

  • 1 20 oz. can sauerkraut
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • ¼ cup cider vinegar
  • 1 cup Splenda or other sweetener of choice
  • 1 teas. caraway seeds
  • salt and pepper to taste

Combine the vinegar, caraway seeds and sweetener in a saucepan over medium heat and bring this mixture to a boil. Stir in the sauerkraut, onion, celery, green pepper and salt and pepper and stir. Remove saucepan, place sauerkraut salad in a covered bowl in the refrigerate. Allow salad to marinate for 4 hours or overnight before serving.
Recipe makes 4 servings Estimated WW Smart points 0 per serving.

Brussels Sprouts Salad

  • 6 oz. brussels sprouts
  • ½ sweet onion, diced, optional
  • 2 Tbsp. olive oil
  • 1 lemon, juiced
  • salt and pepper to taste

Wash the brussels sprouts. Trim the ends off the brussels sprouts and cut them in half lengthwise. Place the brussels sprouts on a cutting board with the cut side down. Finely shred the sprouts using a sharp knife. Place the shredded brussels sprouts and onion in a large bowl and add the olive oil, lemon juice and salt and pepper and toss to combine.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Cucumber and Strawberry Salad

  • 1 ½ cup diced cucumber
  • 1 ½ cups sliced strawberries
  • ¼ cup thinly sliced sweet onion
  • 2 Tbsp. sliced almonds, toasted
  • 1 teas. chopped fresh mint
  • 1 teas. chopped fresh basil
  • 1 ½ teas. lime juice
  • 1 ½ Tbsp. balsamic glaze
  • salt and pepper to taste

In a large bowl combine the cucumbers, strawberries, onion, mint, basil, lime juice and salt and pepper and toss to mix. Drizzle the salad with the balsamic glaze and sprinkle the almonds over the top.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Spinach and Pear Salad

  • 8 cups fresh baby spinach
  • 2 pears, washed, cored and sliced
  • ¼ cup thinly sliced onion
  • ½ cup reduced fat crumbled blue cheese
  • 2 Tbsp. water
  • 1 ½ Tbsp. red wine vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. honey
  • 2 teas. Dijon mustard
  • salt and pepper to taste

Whisk together the vinegar, water, olive oil, honey, Dijon mustard and salt and pepper in a small bowl and set this dressing aside. Place the pear slices in a large bowl and toss to coat with 2 tablespoons of the dressing. Add the spinach, onion and remaining dressing to the bowl with the pears and toss to coat.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.